Helen'S Beef Jerky
Helen's Beef Jerky offers a savory, smoky flavor with tender slices of marinated flank steak, perfect for snack lovers and those craving a protein-packed treat.
Ingredients
Instructions
- Marinate the flank steak overnight in a mixture of garlic powder, salt, pepper, Worcestershire sauce, and soy sauce.
- Drain the marinated beef on paper towels.
- Bake in a preheated 250°F (120°C) oven for 2 hours.
- Turn off the oven and leave the beef in the oven until the next morning.
Tips & Substitutions
For optimal flavor, ensure the flank steak is evenly coated in the marinade and consider adding a pinch of red pepper flakes for a spicy kick. If flank steak is unavailable, sirloin or round steak can serve as good substitutes. Remember to cut the beef against the grain for a more tender bite. For an alternative marinade, try using teriyaki sauce instead of soy sauce for a different flavor profile.
Serving Suggestions
Beef jerky makes for a great high-protein snack on its own, perfect for hiking or road trips. Pair it with cheese, such as from Katie'S Cheese Ball, and crackers for an easy appetizer. You could also serve it alongside a refreshing salad or use it as a topping for a savory grain bowl. It complements well with beers or a hearty beverage.
Storage & Reheating
Store any leftover beef jerky in an airtight container at room temperature for up to 2 weeks. If you prefer a longer shelf life, refrigerate it, which can extend freshness to about a month. To reheat, simply place the jerky in a dry skillet over low heat for a few minutes to restore some of its original texture without making it tough.
Nutrition & Diet Analysis (per serving)
Each serving of Helen'S Beef Jerky contains roughly 9 calories, with 1g protein, 1g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 594mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this jerky?
Yes, while flank steak is ideal for jerky due to its lean nature, you can also use sirloin or round steak. Just be sure to trim any excess fat to ensure a longer shelf life. The marinating process will still infuse flavor into these cuts, making them a great alternative.
How do I know when the jerky is done baking?
The jerky is ready when it is dry to the touch and bends without breaking. It should be slightly pliable but not overly moist. After baking, letting it sit in the oven overnight allows for additional drying and flavor infusion, ensuring a perfect texture.
Can I make this jerky in a dehydrator instead of the oven?
Absolutely! If you have a dehydrator, it's a great option for making beef jerky. Set your dehydrator to 155°F (68°C) and dry the marinated beef slices for 4-6 hours, or until they reach your desired texture. This method can enhance the flavor and preserve the jerky even longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).